Description
A light and fluffy Lemon Pistachio Ricotta Cloud Cake that blends the creaminess of ricotta with the bright flavors of lemon and the crunch of pistachios.
Ingredients
Scale
1 cup ricotta cheese
1 cup granulated sugar
3 large eggs
0.5 cup all-purpose flour
0.25 cup unsalted butter melted
1 lemon zested
0.25 cup fresh lemon juice
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp salt
0.5 cup chopped pistachios
powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine ricotta cheese and granulated sugar; mix until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the melted butter, lemon zest, lemon juice, vanilla extract, baking powder, salt, and flour until fully incorporated.
- Fold in the chopped pistachios gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and garnish with extra chopped pistachios before serving.
Notes
Ensure the ricotta is well-drained for a lighter texture. You can substitute lemon juice with lime juice for a different flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg
Keywords: Lemon Pistachio Ricotta Cloud Cake, ricotta cake, lemon cake, dessert, American dessert